Amanda R. Ybarra

Pastry Chef:

• Maintained well-organized mise en place to keep work consistent.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Oversaw storage and use of kitchen supplies.
• Personalized creations for holidays, weddings, graduations, and personal events.
• Managed in-store, pick-up orders and catering needs.
• Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
• Replenished and rotated food items, following correct food cooling and storage procedures.
• Cleaned and maintained kitchen equipment and oven.
• Packaged finished products for sale.
• Operated ovens and bakery equipment to prepare products according to recipes.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Followed food safety standards when handling ingredients.

Server:

• Cultivated warm relationships with regular customers.
• Used slow periods to restock supplies, ice, trays, and delivery bags.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Resolved customer complaints promptly and professionally to maintain positive reputation.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Bussed and reset tables to keep dining room and work areas clean.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.

• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
• Promoted catering packages with most profitable outcomes without sacrificing client desires.
• Worked with chefs to plan menus according to client needs and budgets.
• Designed catering packages to increase sales and customer experience.
• Hired and trained both permanent and temporary staff members.
• Handled catering scheduling, ordered food and planned events.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Oversaw food preparation and monitored safety protocols.

• Monitored students' academic, social, and emotional progress and recorded in individual files.
• Assisted and supervised 12-16 children through entire school day.
• Worked with teaching staff to evaluate individual progress and recommend appropriate learning plans.
• Sanitized toys and play equipment each day to maintain safety and cleanliness.
• Gave one-on-one attention to children while maintaining overall focus on entire group.
• Allowed for ample outdoor discovery time in schedule each day.
• Developed weekly lesson plans and activities to engage children and promote learning.
• Established positive communication with parents in daily conversation and formal conferences.
• Incorporated music, art and literature into curriculum.
• Planned and executed activities to stimulate physical, social and intellectual growth.
• Utilized creative teaching strategies to engage students in classroom.
• Implemented age-appropriate curricula to meet needs of young learners.
• Assessed student progress and provided feedback on educational development.
• Modeled positive behavior and communication skills for students.
• Established positive relationships with students and families.
• Applied play-based strategies to provide diverse approaches to learning.
• Observed children to identify individuals in need of additional support and developed strategies to improve assistance.